6 Servings

Meat & Seafood

  • Raw Bacon Slice 12 slices

  • Whole Turkey 12 lb

Canned/Bottled Goods

  • Maple Syrup 1 cup


  • Lemon 1

  • Garlic Head 1 head

  • Fresh Sage Leaves 1/2 bunch

  • Garden Fresh Thyme 1/2 bunch


  • Kosher Salt 3 Tbsp

Packaged Products

  • Cotton Twine 1 package


  • Extra Virgin Olive Oil 2 Tbsp

  • Sherry Vinegar 1/2 cup

  • Black Pepper 1/2 Tbsp


  1. Preheat Oven

    Preheat the oven to 375F.

    Connect Oven
  2. Weave the Bacon

    Arrange 5 strips of bacon in parallel vertical rows on parchment paper, the edges of the slices touching but not overlapping. Weave the bacon strips by laying one strip of bacon, horizontally, on top of the flat strips of bacon. Fold every other strip of bacon up. Add a second strip of bacon and unfold the folded pieces of bacon and repeat this process by folding down the pieces that were not previously folded. Place a strip of bacon, horizontally, on top of the folded pieces, and unfold the bacon. Continue this process with remaining bacon until you have a tight square of bacon lattice.

    • 12 slices Raw Bacon Slice
  3. Season & Cook Turkey

    Sprinkle a third of the salt into the cavity of the bird. Then stuff with garlic, lemon & herbs. Season the bird with the remaining salt and place the bacon lattice over the top. Truss the bird and drizzle with oil. Lightly cover the bird with foil and place in oven for 1 hour 40 minutes at 375F.

    • 12 lb Whole Turkey
    • 3 Tbsp Kosher Salt
    • 1 , halved Lemon
    • 1 head , halved Garlic Head
    • 1/2 bunch Fresh Sage Leaves
    • 1/2 bunch Garden Fresh Thyme
    • 2 Tbsp Extra Virgin Olive Oil
    • 1 packet Cotton Twine
  4. Add Maple Pepper Mix

    Combine ingredients & mix well. Remove bird from oven and heavily brush with maple mix. Cook for an additional 30 minutes and until a thermometer under the center of the breast reads 163F degrees. Remove from heat and let rest for at least 20 minutes. Why rest? To maximize juiciness!

    • 1 cup Maple Syrup
    • 1/2 cup Sherry Vinegar
    • 1/2 Tbsp Black Pepper
    • 1 tsp Kosher Salt
  5. Slice

    Remove twine from bird. Pull legs away from the center & cut through the skin between breast & drumstick. Bend legs & cut to detach leg. Slice along each side of the breastbone to remove breasts. Cut the wings off at the joint. To separate the thigh from the drumstick, cut between joint. Slice breasts crosswise, skin side up, & arrange on a platter with dark meat & wings.


  Amount per
Daily value percentage
Calories 1340 kcal  
Total Fat 35 g 45%
Total Saturated Fat 10 g 51%
Unsaturated Fat 25 g  
Cholesterol 465 mg 155%
Sodium 4460 mg 190%
Total Carbohydrate 43 g 16%
Fiber Total Dietary 2 g 6%
Sugars Total 33 g  
Excellent Source: Protein 147 g 294%
Vitamin C 10 mg 10%
Calcium Ca 194 mg 15%
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By Innit Culinary Team